Salmon Sushi Bake Delight (Print version)

Creamy baked salmon layered on sushi rice, enhanced with savory toppings and a hint of spice.

# What You'll Need:

→ Sushi Rice

01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - 1/2 teaspoon salt

→ Seafood & Filling

05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks
07 - 4 ounces cream cheese, softened
08 - 1/3 cup mayonnaise mixed with 1-2 tablespoons Sriracha sauce
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping, optional
12 - 1 cup chopped green onion
13 - Seaweed snack sheets for serving

# Directions:

01 - Cook sushi rice according to package instructions. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until dissolved. Pour mixture over cooked rice and gently fold until combined. Set aside to cool slightly.
02 - Preheat oven to 375°F. Season salmon fillet with salt and pepper. Cook in air fryer at 400°F for 10-12 minutes or bake at 375°F for 15-17 minutes until fully cooked. Allow to cool slightly, then shred with a fork.
03 - In a large mixing bowl, shred imitation crab sticks. Add cooked shredded salmon, softened cream cheese, and Sriracha mayo. Mix until smooth and well combined.
04 - Lightly grease a 9x9-inch or 9x13-inch baking dish. Spread seasoned sushi rice evenly into prepared dish and gently press down. Sprinkle generously with furikake seasoning. Evenly distribute salmon-crab mixture over rice layer and smooth the surface with gentle pressure.
05 - Bake for 10-15 minutes until heated through and slightly golden on top. Remove from oven and drizzle with additional Sriracha mayo. Sprinkle with remaining furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snacks before serving warm.

# Expert Tips:

01 -
  • No rolling skills required, which means less stress and more room for creativity with toppings.
  • It feeds four people generously and comes together in under an hour, making it perfect for weeknight dinners or when unexpected guests arrive.
  • The creamy salmon-crab filling mixed with that sriracha kick hits every flavor note your taste buds are craving.
02 -
  • Don't skip cooling the salmon slightly before shredding, or the heat will wilt the cream cheese and make your mixture look curdled rather than creamy.
  • The rice vinegar mixture needs to dissolve completely in the microwave, or you'll end up with crunchy sugar crystals throughout your rice, which is honestly disappointing.
03 -
  • Softening your cream cheese in the microwave for fifteen seconds before mixing saves you from chunks and ensures everything blends into a silky texture.
  • Slightly undercooking the salmon by thirty seconds keeps it moist when the casserole bakes, since it continues cooking in the oven from the heat below.
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